Stir-frying and roasting, stir-frying and roasting are two major cooking techniques of Cantonese cuisine. Frying is a cooking technique, in which processed or seasoned raw materials are put into a hot pot with a little oil and heated until the inside is cooked and the appearance is golden yellow. This dish has the characteristics of crispy noodles. Baking refers to the characteristics that the raw materials are marinated to taste, and then heated to maturity with soup, salt and steam as heat transfer media, so that the dishes are original, juicy and tender.